I’m learning to cook …SOUFIKOΔημοσιεύθηκε: Ιουλίου 1, 2009
SKILLET MEDLEY OF EGGPLANTS AND ZUCCHINI, IKARIAN STYLE-a soul warming country dish-—————————-
3 to 4 long thin eggplants, cut lengthwise into 1/8 inch slices
1/2 cup olive oil
4 to 5 medium onions, peeled, halved and sliced
2 to 3 medium zucchini, cut into 1/4 inch rounds
3-4 plum tomatoes, peeled, cored, and sliced (with juice)
2 garlic cloves, finely chopped
Salt and freshly ground pepper, to taste
1 teaspoon dried oregano
1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain and pat dry:
2. In a large heavy skillet, heat the olive oil and add the onion slices. Stir to coat and soften, 4 to 6 minutes. Add the eggplant and zucchini to the skillet and stir gently to coat with oil. Add the tomatoes and stir. Season with garlic, salt and pepper. Cover the skillet, lowere heat to low, and let the vegetables cook slowly until they are soft and have almost fallen apart, 45 minutes to 1 hour. Remove the cover, season with oregano, and cook the mixture down until pan juices have almost evaporated, another 10 to 12 minutes. Serve hot or cold.
1. No mumbo-jumbo! This genuine Ikarian dish was recorded by Diane Kochilas and published in her book «The Food and Wine of Greece -More than 250 Classic and Modern Dishes from the Mainland and Islands of Greece»,1990, St. Martin Press, New York. The author cites her source, a certain Argyro from Rahes Ikaria, who I assume, is the photographer Christos Malachias‘ wife.
2. Unfortunately we couldn’t have all the ingredients fresh out of an Ikarian garden as Diane suggests. Eggplants and zucchini we bought from the market at a rather high price because their season is past. We were able to find good natural tomatoes though, and Nana is always well provided with excellent olive oil from Crete.
3. The recipe worked! No big deal. It was easy -much easier now for me because I don’t smoke and don’t go absent-minded and talk about this and that and miss the right timing.
4. For a wine to go with Soufiko, Diane suggests an Ikarian muscat or ordinary Retsina. But we said that any good wine is good. I had half a glass of beer and it was fine.
5. We didn’t serve it with rice (pilaf) as the author says. It would be too vegetarian and we have hard-working men in the house. So Nana put half of the Soufiko in a pan and scrambled eggs in it. It was «Soufiko-Scrambled Eggs» and the boys loved it!
6. Bread is essential.bon appétit.
So the boys loved it? Soufiko with eggs was the only Soufiko I knew. We put slices of sausage or lard in it too.
Diane is a friend and Argyro is a relative. Your assumption about her was correct.
Oh yes… Bread is ESSENTIAL.
What’s for next week? What about a pie? What about pork with fennel? This is my favourite Ikarian dish. There is no fennel here now but you may find some in Athens.
Μμμμ… yum… Χοιρινό με Μάραθα : our own fricassée
Saturday November 11, 2006 – 10:20pm (EET)
Does Diane still run her Villa Thanassi? I met her a few years ago and had a lovely meal there – I have her books and the best Greek (some say only!) recipe I do is based on her spanakopitta!
Saturday November 11, 2006 – 11:43pm (GMT)
PS The Soufiko sounds wonderful. I am inspired to try this also. Will let you know how I get on, minus the sausage and lard – sorry Angele, I’m a veggie!
Saturday November 11, 2006 – 11:45pm (GMT)
Hi Jude! I’m happy that you were interested. But it has to be extra-extra good olive oil. All these Greek «ladero» (cooked w «ladi» =olivoil) dishes are based on this.
saucage slices and lard? bliah…
Pork with fennel is a good thing though. Yes it can be like a «fricassée» -the scientist here says…
Sunday November 12, 2006 – 03:50am (PST)